Victoria sponge cupcakes

The Classical...ish 

I love eating Victoria Sponge Cake, it is a classical recipe. Jam, cream and cake and sprinkles of icing sugar on top.

I've made something similar, same taste but just a different size...Victoria Sponge cupcakes.

Victoria sponge cupcakes

(makes about 12)

Ingredients:

For sponge cupcakes:

• 115g butter, softened
• 115g caster sugar
• 2 eggs, lightly beaten
• 115g self-raising flour

For the filling:

• 300ml whipped cream/double cream (your choice)
• jam

Method:
Cupcakes:

1. Preheat the oven to Gas Mark 5. Line 12 cake tins with paper cases.
2. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs.
3. Sift in the flour and fold into the mixture.
4. Spoon the mixture into the paper cases.
5. Bake in the preheated oven for 15-20 minutes. Then transfer to wire rack to cool completely. 

Filling:

1. Whisk and beat the cream with hand mixer or whisk till it forms a soft peak. 

Assemble:

1. Cut the cupcakes in half.
2. Spread a layer of cream on one of the half. Spread a layer of same on the other half.
3. Put together and stack them on top.
4. Dust with icing sugar for some more sweetness.